The deep flavor of earthy roasted mushrooms explodes in this rich and creamy roasted mushroom bisque recipe. This comforting soup is a must-try for all mushroom lovers!
Ingredients & Substitutions
- Baby bella mushrooms - You can substitute your favorite mushroom.
- Olive oil - Or any vegetable oil.
- Chicken broth - Vegetable broth can be used. A little soy sauce can also be added for flavor.
- Onion
- Garlic cloves - ½ teaspoon of garlic powder can be used as a substitute.
- Bay leaf
- Fresh thyme sprigs - Fresh sage or rosemary can also be used.
- Butter
- All-purpose flour
- Half-and-half - Heavy cream or whole milk can be substituted.
- Kosher salt
- Fresh ground pepper
How to make it
To make this mushroom bisque recipe, begin by tossing the mushrooms in oil, then place them on a baking sheet and roast in a 450 degree oven for 20 minutes.
Place the roasted mushrooms on a cutting board, then roughly chop.
Add the fresh mushrooms, chicken broth, onion, garlic, thyme, and bay leat to a large soup pot and bring to a simmer. Let simmer for one hour.
In a separate pan, create a roux by melting the butter and whisking in the flour. Continue to stir for five minutes until the roux turns a light brown. Then slowly pour the half-and-half into the butter mixture while stirring.
Remove the thyme sprig and bay leaf from the pot and add the remaining content to a blender and puree until smooth. You can use an immersion blender instead.
Combine the pureed mushroom mixture with the roux, then add salt and black pepper. Serve immediately with crusty bread for dipping.
Storing & Reheating Leftovers
Leftover mushroom bisque stores well in the refrigerator for up to one week when kept in an airtight container. The leftovers can be reheated in the microwave or on the stovetop until warmed through.
Roasted Mushroom Bisque
Ingredients
- 1 pound baby bella mushrooms (other varieties can be substituted)
- 1 tablespoon vegetable oil
- 32 ounce chicken broth
- ½ onion chopped
- 2 cloves garlic minced
- 1 bay leaf
- 2 sprigs thyme
- 4 tablespoons butter
- 4 tablespoons flour
- 1 ½ cups half-and-half
- 1 teaspoon kosher salt
- Fresh ground pepper to taste
Instructions
- Preheat oven to 450 degrees.
- Toss mushroom in oil and place on baking pan.
- Roast mushrooms in the oven for 20-25 minutes, then remove from oven and roughly chop.
- Add mushrooms, chicken broth, onion, garlic, thyme and bay leaf to a pot and simmer for 1 hour.
- Melt butter in a separate saucepan on low heat, add flour to create a roux, and stir frequently while the roux darkens slightly in color, approximately 5 minutes.
- Slowly add half-and-half into the roux, continuing to stir.
- Remove bay leaf and thyme and add mushroom pot to a blender and puree until mixture is smooth. Then add mixture into a pot with the roux, stirring to incorporate.
- Add salt and pepper.
- Serve immediately.
Nutritional Information
This recipe was originally published on February 3, 2017.
Jillydonut
I've followed this recipe to a "T" and it came out fantastic, and I also have made my version, just mixed up various mushrooms, and eliminated the roux and it's delicious either way. Thanks for sharing.
Meredith
I made it vegetarian and gluten free (Not-Beef-Broth & gf flour). So delicious. Thanks for the recipe.
Gina
Delicious! I followed Michele's suggestion of adding cayenne pepper and it was just perfect.
Michele
This was a very tasty soup! I added a bit of cayenne pepper and truffle salt which tasted divine! Will make this again.
Linda
Wonderful flavor and texture. Toasted French bread cleaned the bowl nicely =)
Courtney
Thanks for the recipe! This was my first time making soup and it turned out great! This soup satisfied my craving for a creamy mushroom soup
Rick U
This was so creamy and flavorful!